The weather was perfect for smoking cheese, so did a 3.5 hour smoke. Used apple pellets on the WSM. Sharp cheddar, extra sharp chedder, Gouda, haravati, mozzarella and cream cheese. Before and after pictures:
Second Batch
- Thread starter yankee2bbq
- Start date
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bill ace 350
Master of the Pit
- Dec 28, 2013
- 2,168
- 1,857
I know this is an older thread but how did you do the cream cheese? Did you put it in the freezer for a little while to firm it up before you smoked it? I am going to do a batch of cheese this weekend and wanted to do some cream cheese and mozzarella but not sure how to go about it.
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